Black-Bottom Pecan Cheesecake Pie

So with Thanksgiving coming up I've been thinking a lot about pie (hence my next next 2 posts) - and apparently not thinking about any pies, but more specifically black-bottom pies. Mmmm. And also because sometimes it's nice to throw a different kind of pie at the Thanksgiving table then the usual pumpkin, pecan, apple. (Oh, not that I'm condoning food-fighting with these pies, in fact I am ardently opposed to such actions. These pies are too delicious to be thrown at anyone. Savor them. Savor them, I say.)



1 9 inch Piecrust
1 cup Semisweet Chocolate Chips
3 Tbsp Whipping Cream
1 8oz Package Cream Cheese, softened
4 Large Eggs
3/4 Cup Sugar, divided
2 tsp Vanilla Extract, divided
1/4 tsp salt
1 cup Light Corn Syrup
3 Tbsp Butter, melted
1 1/2 cups Pecan Halves

1. Preheat oven to 350 degrees

2. Unroll piecrust; fit into 9-inch pie plate according to package directions. Fold edges under and crimp.

3. Microwave chocolate chips and whipping cream in a small glass bowl at MEDIUM (50% power) 1 - 1 1/2 minutes or until chips begin to melt. Whisk until smooth, set aside.

4. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over chocolate layer.

5. Whisk together corn syrup, melted butte, remaining 3 eggs, remaining 1/4 cup sugar, and 1 tsp vanilla. Stir in pecans; pour over cream cheese layer.

6. Bake at 350 for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. cool completely on a wire rack.

I made this for Thanksgiving a few years ago and it is delish. It's like your 3 favorite pies in one - pecan, cheesecake and chocolate. Enjoy!

Black-Bottom Banana Cream Pie

So although this one is seemingly out of season for Thanksgiving - all I have to say is this: is any pie really ever out of season? I think not. And besides you can get awesome bananas all year long. But if it bothers you, just save the recipe until spring.

1 9 inch Pastry Crust
3 Tbsp Cornstarch, divided
2 Tbsp Sugar
2 Tbsp Unsweetened Cocoa
Dash of Salt
1 1/3 cups Milk, divided
1 oz Semisweet Chocolate, chopped
1/2 cup Sugar
1/4 tsp Salt
2 Large Eggs
1 Tbsp Butter
2 tsp Vanilla
2 oz Block-style Cream Cheese
2 Cups Sliced Bananas (about 2 lg bananas)
1 1/2 cups Whip Cream
Chocolate Curls (optional for garnish)

1. Prepare and bake pie crust. Cool completely.

2. Combine 1 Tbsp cornstarch, 2 Tbsp sugar, cocoa and dash of salt in a small heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low, cook one minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

3. Combine 2 Tbsp cornstarch, 1/2 cup sugar, 1/4 tsp salt, eggs, 1 cup milk, and butter in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese and beat just until blended. stir in remaining custard.

4. Arrange sliced bananas on top of chocolate layer, spoon custard over bananas. Press plastic wrap onto surface of the custard and chill for 4 hours. Remove plastic wrap, spread whip cream over custard, garnish with chocolate curls and chill until ready to serve.

THE BEST PECAN PIE

So, recently I was in the Dallas airport and saw this tiny little cookbook called Cordon Bubba [compiled by Barry Shlachter]. Since I was on my way to see John, I couldn't resist getting it for him. Turns out it has a recipe for the best pecan pie you'll ever eat! (I always thought my mother's pecan pie was the best - but now I know better. Sorry, Mom.)
Ingredients

1 stick butter or margarine, melted
1 cup light brown sugar
1 cup light corn syrup
1/8 tsp salt
4 eggs, well beaten
1 1/2 cups chopped pecans
1 tsp vanilla
1 - 9" uncooked pie shell

Allow butter to cool, then combine all ingredients, mixing well. Pour into a 9" uncooked pie shell. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.

I just made this pie...

...don't be jealous. :)

2 lbs frozen sliced peaches
1/3 C. flour
2/3 cup sugar
1/4 tsp cinnamon
2 store bought, rolled, refrigerated pie crusts

Dump the first 4 into a bowl and mix together. Put one pie crust into a pie pan, dump peach mixure in and place second pie crust over top, slit top, and seal edges. Cover edges of crust with foil. Bake in 425 oven for 30 minutes, remove foil and bake for 15-30 more minutes till brown and bubbly. Let sit for at least 2 hours to set the juices. Enjoy with vanilla ice cream.
Super delicious!!